Monthly Archives: May 2016

Continental Chicken

Coq au vin is a very traditional French dish that is made by stewing chicken in red wine along with onions, mushrooms, olives, and tomatoes. I had it as a child and really enjoyed it but never made it as an adult because I’m a member of The Church of Jesus Christ of Latter-Day Saints and don’t believe in consuming alcohol. Last year I moved and I have slowly been unpacking boxes and stumbled across a cookbook that I had bought at a thrift store a few years ago. It had a book mark in it and I wasn’t sure why and so I decided to make the recipe to find out why I had marked it. Well the recipe turned out to be a non-alcohol based version of coq au vin called continental chicken. Needless to say I was quite happy with the results.

To make continental chicken you will need the following ingredients:

Eight bone-in chicken thighs

two tablespoons olive oil or vegetable oil

One medium onion, sliced*

One clove of garlic, sliced

One 16 ounce can of diced tomatoes

One 16 ounce can of sliced mushrooms

One 16 ounce can of medium black olives

One 8 ounce can of tomato paste

One half cup soy sauce

Three cups cooked white rice

In a large Dutch oven heat the oil and add the onion and garlic. Saute the onions and garlic until the onions start to brown slightly. Add the chicken to the pot, skin side down, and brown on each side (about five minutes per side). Add the rest of the ingredients, except the rice, and bring to a boil. Reduce the temperature to low and simmer for 45 minutes. Meanwhile prepare the rice according to package directions. Serve the cooked chicken and sauce over the rice.

*If you can find them try using spring or BBQ onions instead of  regular onions. You’ll need three to replace one medium yellow onion but they have a milder taste and give the sauce a wonderful flavor and texture.

 

Granny’s Old Fashioned Meatloaf

Meatloaf. That word just conjures up images of comfort and times spent around grandma’s table for Sunday dinner. However, meatloaf isn’t particularly healthy and so a lot of people have put it aside for other kinds of food. And I’m going to admit right now that this recipe isn’t all that healthy although I have taken steps to make it more healthy than it might otherwise be. This is a variation of a recipe that is nearly 200 years old but it’s been given a modern update that has taken it from it’s roots in the Pennsylvania heartland. You will need the following ingredients:

Meatloaf

Two pounds of ground beef

One pound of ground pork

Four large eggs, beaten

3/4 cup panko bread crumbs

1 package beefy onion soup mix

1 package McCormick’s bourbon brown sugar marinade mix

Sauce

One small onion diced fine

2 tablespoons olive oil

1 can of Campbell’s Healthy Request tomato soup, undiluted

1/4 cup cold water

1 tablespoon Worchestershire sauce

Preheat the oven to 350 degrees. Heat the oil and saute the onion until it is brown and translucent. Add the water, soup, and Worchestershire sauce to the pan and bring to a boil and then reduce the heat and simmer for ten minute. In a large bowl add the meatloaf ingredients and mix them together well. In a large baking pan or several small loaf pans shape the meat mixture into a loaf and top it with the sauce mixture. Bake for 1 hour and 30 minutes and serve. This goes great with nearly anything from rice and gravy to macaroni and cheese.